Baked Cake Donuts with Vanilla Glaze
Recipe By: MADE BY LIA
ecipe adapted from King Arthur flour cake donuts
Yield: 12-15 donuts
4 Tablespoons unsalted butter (softened)
1/4 cup vegetable oil (or light oil of your choice)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
3/4 teaspoon salt
2 2/3 cups all purpose flour
1 1/4 -1 1/2 cup milk (room temperature)
Preheat the oven to 400 degrees. Lightly grease a donut pan with pan spray.
In a mixing bowl fitted with the paddle attachment (or in a medium bowl with a hand mixer) combine the sugars, butter, oil and vanilla and beat until fluffy and smooth. Add eggs one at a time, scraping down the bowl after each addition. In a separate bowl, whisk together the flour, baking soda, baking powder, salt & spices. Mix the dry ingredients into the butter mixture alternating with the milk, beginning and ending with the flour. Make sure everything is mixed together and there are no lumps. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.
Bake the donuts for 12-15 minutes or until the tops are slightly golden and the cake springs back when lightly touched. Remove from oven and let cool in the pan for about 5 minutes before turning them out of the pans.
1 1/2 cups powdered sugar
2-3 Tablespoons heavy cream
1 teaspoon vanilla
1 drop pink food color- optional
In a bowl, whisk together the powdered sugar, vanilla and heavy cream. You want a dip-able consistency, not too thick but not too thin! Add more or less cream if needed.
Stir in pink food color if desired.
Dip the donuts into the glaze and top with sprinkles of your choice! Try not to dig in until the glaze has set! Store in an airtight container at room temperature for up to 2 days. Perfect treat for your sweet heart & so fun to make with your kids!!